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Flavour & Texture Solutions
Integrated dairy ingredients to deliver flavour impact, creaminess and functional performance at optimised costTatua’s solutions include milk‑derived flavours, anhydrous milk fat (AMF) and functional caseinates to help food manufacturers create products with outstanding taste, mouthfeel and consistency.
The range covers cheese, butter, and cream and milk flavour profiles used by food and beverage manufacturers to deliver authentic dairy taste, improve mouthfeel and texture, and reduce formulation costs - particularly in applications where vegetable oils have replaced dairy fats.
We also offer plant-based flavours, helping manufacturers achieve a familiar dairy-like taste, texture and mouthfeel.
Butter Flavours
Rich, creamy buttery profiles in paste and powder formats, developed for bakery, confectionery, beverages and snack applications at low dose rates of 0.05–0.5%.
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Cheese Flavours
Concentrated cheese pastes and powders across a range of profiles, from mild and savoury cheddar through to mature, vintage, parmesan, Swiss and blue, at typical dose rates of 0.2–2.0%.
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Cream and Milk Flavours
Milky and creamy dairy profiles, including cultured cream notes, in paste and powder formats, with clean label options available in selected products.
Anhydrous Milkfat
Dairy fats that help enrich flavour, mouthfeel, and process stability in chocolate, bakery, confectionery, and prepared food manufacturing applications.
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Textural Caseinates
Dairy proteins supporting texture, emulsification, and process stability in bakery, confectionery, beverages, and prepared food manufacturing applications
Product Customisation
In addition to the standard range, we work with customers to develop tailored paste and powder solutions from matching an existing flavour, creating something new, customising an existing Tatua flavour, or providing application support to accelerate product development.
Private Bag 800 Morrinsville 3340 New Zealand